Coin-Shaped Pasta Recipe
This Coin-Shaped Pasta recipe brings together the rich culinary tradition of Liguria with a visually stunning and flavorful pasta dish. Featured on Bonacini’s Italy, host Michael Bonacini shows how simple ingredients like flour, eggs, and dry white wine can be transformed into delicate, hand-stamped pasta coins. Tossed with fresh Genoa-style pesto, Parmesan, and olive oil, this dish delivers a rustic yet elegant taste of Northern Italy, perfect for family dinners or entertaining guests.
The Inspiration
Corzetti are a traditional pasta from the Liguria region of Italy, historically crafted by stamping small circles of dough with intricate designs. The embossed patterns were originally used to indicate wealth or social status and to hold sauces more effectively. Michael Bonacini embraces this heritage while simplifying the technique for home cooks, maintaining the artistry and authentic flavor of the dish. This pasta demonstrates how regional Italian cuisine elevates simple ingredients, like flour and eggs, into a celebrated dish with cultural significance. The addition of Genoa-style pesto highlights Liguria’s famous basil-based flavors, creating a harmonious balance of freshness and richness that will impress any guest.
Ingredients
- 2 cups (470 ml) flour
- 4 egg yolks
- ½ cup (120 ml) dry white wine
- ½ teaspoon (2.5 ml) salt
- 1 tablespoon (15 ml) olive oil
- ¼ cup (60 ml) basil pesto
- Grated Parmesan, for serving
- Fresh ground pepper, for serving
Method
- Pour flour into a mound on a clean surface. Make a well in the middle and add egg yolks, white wine, and salt.
- With your hands or a fork, start working the flour in with the eggs and wine. When dough starts to come together, start kneading. Add more flour or wine to adjust texture to a silky, smooth dough. Cover with a tea towel and let rest for about 30 minutes.
- With a rolling pin or pasta roller, roll dough out to an 1/8-inch (3 mm) thickness. Cut 2-inch (5 cm) circles from dough using a corzetti stamp or the bottom of a glass. If using a corzetti stamp, press each circle to emboss the design. Let pasta coins set for 15-20 minutes.
- Add pasta coins to a pot of salted, boiling water. Cook for 6-8 minutes, or until al dente. Drain pasta, reserving some pasta water.
- Heat a skillet with olive oil. Add cooked pasta coins, tossing to coat in oil. Add a couple tablespoons of pasta water and toss to form a silky sauce.
- Remove the pan from the heat, add the pesto, and toss again. Transfer pasta coins to serving dish and top with extra pesto, fresh grated parmesan, and ground black pepper.
- Buon appetito!
Serving Suggestions
This Coin-Shaped Pasta (Corzetti) is ideal as a centerpiece for an Italian-inspired lunch or dinner. Pair it with a crisp white wine, such as Vermentino or Sauvignon Blanc, to enhance the fresh basil and olive oil flavors. Complement the dish with a light side salad, such as radicchio with orange segments, or roasted vegetables to balance the richness of the pesto. Corzetti pasta also works beautifully for special occasions or entertaining, as the embossed shapes add visual elegance to the table. For a cozy family meal, serve alongside garlic bread or focaccia, and sprinkle additional Parmesan for added richness.
Final Thoughts
Michael Bonacini’s Coin-Shaped Pasta (Corzetti) recipe celebrates the artistry and flavor of traditional Ligurian cuisine. The combination of hand-stamped pasta, vibrant Genoa-style pesto, and freshly grated Parmesan creates a dish that is both visually impressive and deeply satisfying. By following this recipe, home cooks can experience the charm of Italian regional cooking while preparing a dish that’s perfect for dinner parties, festive gatherings, or intimate meals at home.
Corzetti pasta highlights how simple ingredients such as flour, eggs, and herbs that can be transformed into something extraordinary. Its unique embossed texture not only adds elegance but also allows sauces like pesto to cling beautifully to each pasta coin. Whether for casual family dining or a special occasion, this pasta recipe delivers authenticity, flavor, and a touch of Italian tradition in every bite.